1 T. salt

1 medium head cauliflower (about 9 C. when trimmed)

1/4 C. cilantro or parsley

1 T. minced garlic

1-2 T. olive oil

Zest and juice from 1 lemon (about 1/4 C. juice)

1 tsp. salt (more to taste)

1 tomato, chopped

 

Bring to boil water (enough to just cover cauliflower) and salt to a boil. Clean cauliflower, cutting into bite-size pieces. Add cauliflower, cover and cook until soft, about 5 minutes. Drain and return to pan.  Meanwhile, mix remaining ingredients (except tomato) in a blender or small food processor. Pour over cooked, drained cauliflower. Add tomato. Toss until cauliflower and tomato are evenly coated with dressing.